![]() ![]() It was simple fare, and not the super-thick soup with lots of bacon, sour cream, and cheese like is common today. He mainly stuck to a few specialties like this potato soup recipe (which I am pretty sure was passed down from my grandma).Īnd back in those days, this was the typical potato soup. My mom was the main cook in our house, but my dad was a good cook, too. (And if you love hearty soups, also check out my recipe for Kielbasa and 15 Bean Soup)īack when I was a kid my dad would often make this easy potato soup for lunch or dinner on a cold day. I like to serve it with freshly-baked beer bread or cornbread. When I’m looking for quick comfort food for a chilly day, this is one of my go-to recipes. It’s made with just 4 ingredients (plus salt and pepper) and takes very little time to prepare. ![]() A stand blender works too, but remember to remove the center cap on the top to let heat escape.This Simple Old-Fashioned Potato Soup recipe is the kind of potato soup I grew up with, and it’s still my very favorite potato soup today. You can use the blender right in the hot pot of soup and blend as much or as little as you want. Immersion Blender – this is a great kitchen gadget for those that love soup.Heavy Cream – add heavy whipping cream for a thicker, more luscious soup.Slurry – a small amount of cornstarch or flour is combined with a small amount of broth or water and whisked into the soup.Then it is whisked into the soup to thicken it. Roux – an equal mixture of fat and flour is cooked over medium-low heat for several minutes.Use Russet Potatoes – if the dominant flavor is potatoes, then you may want to consider using these potatoes as they will break down some and help thicken the soup.I want the potatoes to maintain their shape and the other ingredients in the recipe to shine through, like the ham, carrots, and celery. But in my Creamy Ham and Potato Soup, I use a roux with red potatoes so they do not break down as much. For instance, I use Russet Potatoes in this soup so that the potatoes break down a little adding to the thickness of the soup. But keep in mind the end result for the type of soup you are making and the consistency you are trying to achieve. You can combine several of these methods. There are several ways to thicken potato soup. Top with chopped crispy bacon, sour cream, green onions, finely shredded sharp cheddar cheese, and chopped chives.Reheat on the stovetop or in the microwave at reduced power. Store leftovers (if there are any) in an airtight container in the fridge.Don’t add the bacon and sour cream until the end, as you want the bacon to stay crispy and the sour cream not to curdle.Well, there is an exception to every rule, and in this particular case, you want the potatoes to break down slightly into the soup, creating an ultra-creamy texture. I know that I always say don’t use Russet Potatoes in soup because they will start to break down. The best potatoes for this soup are Russets.Bacon is much easier to chop when partially frozen, so toss it in the freezer about an hour before you start preparing the soup.Finally, stir in the bacon, sour cream, chives, and salt and pepper to taste. Next, whisk in both shredded cheeses until melted. Add the potatoes, onions, and garlic back to the pot and simmer until the potatoes are fork-tender. Then whisk in the chicken broth and milk in several intervals alternating between the two. Cook for about 2-3 minutes, stirring constantly. Then sprinkle in 1/4 cup flour and whisk to combine. Now melt enough butter to make about 4 tablespoons of fat. Then using a slotted spoon, remove the potatoes, onions, and garlic to a bowl or plate. Then cook for 1 additional minute stirring constantly. Now add the garlic and the cayenne pepper. Next, add the potatoes and the onions to the pan, cooking for about 5 minutes or until the onions are soft. Now add enough butter to the bacon grease to make a couple tablespoons of fat. Using a slotted spoon, remove the bacon from the pan, reserving the grease. Start by browning your chopped bacon in a Dutch oven or heavy stockpot. Are you and your family big soup lovers? If so, grab that Dutch Oven, and let’s make some soup with so much flavor! How do you make Loaded Potato Soup? Fall is in the air, and with it comes so many delicious soups! Of course, we make and eat soup all year round, but at this time of the year, I really don’t need any excuse for having soup three times a week. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |